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Recipe for regular beef goulash. Beef goulash with gravy

If you don't know how to cook delicious goulash from beef, then tips will help you experienced chefs. This dish is versatile. It goes well with a potato side dish and various cereals - rice, buckwheat, wheat. Properly made goulash takes about two hours to cook. The time of heat treatment determines how soft the meat will turn out.

Beef and gravy is a meal that can be served three times a day. It is useful because it does not contain a lot of fat. You can cook diet goulash. It is ideal for people who are watching their figure or are forced to adhere to a special diet due to health problems.

Tasty cooked meat will provide the body with proteins and other useful substances. The classic goulash recipe can be varied with all sorts of additives.

The goulash recipe was invented in Hungary. It was customary to cook it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy, according to all culinary rules, belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots over a fire. Today goulash is the pride of Hungarian cuisine. There are many options for preparing and serving such a delicacy.

It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called "meat stew". But if the Hungarian version is prepared according to all standards from the pulp, then the rules for making stews allow you to make it from meat on the bone. This food is usually served with mashed potatoes, pasta, rice, buckwheat porridge. You can use a salad of fresh vegetables as a side dish.

Meat and vegetables are not only tasty, but also useful combination products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.

To prepare beef goulash, it is very important to choose high-quality meat. Veal is best because it is soft, tender and does not require long heat treatment. To determine the freshness of the product, it is enough to evaluate it appearance, smell. Quality meat will have a pleasant scarlet color. After pressing with a finger on the pulp, there should not be a hole left. fresh product has a pleasant smell. Only from such meat can you make a good goulash and tasty feed your family members and guests of your home.

The classic recipe involves the use of tomato. You can diversify the dish and add mushrooms to it, bell pepper, carrots, eggplant and other vegetables. First of all, meat is prepared, after which tomato and broth are added to it, thanks to which goulash is obtained with gravy. In order for the pieces of beef to turn golden in color, you must first fry them in a pan with the addition of not a large number bacon and onions.

Salt and spices should be added in the second half of cooking. Some seasonings are generally better to put at the end, so that they better give off the flavor of the goulash. It is necessary to salt the meat before adding liquid, that is, tomato and broth, then goulash with gravy will turn out excellent.

A properly prepared dish will surely please everyone who tries it. In addition, it can be made on the basis of several days, then to quickly warm up. Thus, goulash is a food that saves you time spent in the kitchen.

Quick Goulash Recipe

This recipe has many benefits. These include the speed of preparation and a small amount of ingredients. If you take veal, you can make a thick soup in just one hour. Beef requires about an hour and a half. Otherwise, it will be tough.

So, you need to take the following ingredients:

  • 2 kilograms of beef or veal;
  • 2 onions;
  • 0.5 kilograms of fresh tomatoes;
  • 3 cloves of garlic;
  • 100g butter;
  • vegetable oil;
  • salt and spices.

First you need to remove all films and fat from the meat. It should be understood that beef fat is very unhealthy due to its high cholesterol content. To make meat with gravy delicious, you need to properly cut it. We recommend cutting the beef into thin, long pieces. Separately, peel and finely chop the onion.

Goulash must be cooked in a large frying pan with high sides, or in a saucepan. It is necessary to put the pan on the fire and pour vegetable oil. When it warms up, you need to add butter. This will allow you to fry the beef very tasty.

After that, as the recipe provides, it is necessary to fry the onion until transparent. Then the meat is laid out in the pan and fried until golden brown. When the meat acquires a pleasant shade, it is necessary to add boiled chilled water to the dish so that it covers the beef, and simmer for 40-60 minutes. If the water evaporates, you can add liquid during the boiling process.

While the meat is stewing, it is necessary to cook a tomato from a tomato. If you do not have a juicer available, you can use the most ordinary grater. If you use the store tomato juice, it will not be so tasty. Further, as the recipe says, it is necessary, using a press, to add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add a tomato to it and simmer the mixture for about 20 minutes. If you plan on eating meat with gravy the next day, it's best to finish the cooking process in a saucepan rather than a frying pan. This will allow you to properly store food in the refrigerator.

At the final stage, you need to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings to your taste. Before serving, it is necessary to remove the bay leaf from the dish so that it does not make the goulash bitter.

This recipe is universal. It can be diversified, for example, by putting mushrooms, bell peppers, carrots in goulash. And you can add potatoes to make a full meal.

How to cook goulash with veal and mushrooms

The following recipe is a delicious way to cook young veal. This type of meat goes very well with mushrooms. According to this recipe, meat is also obtained with gravy. You need to take the following ingredients:

  • 1.5 kilograms of veal;
  • 700 grams of mushrooms;
  • 150 grams of sour cream;
  • 100 grams of butter
  • 1 onion;
  • salt, spices.

The meat should be cut into small pieces and start frying it in a large frying pan in vegetable oil with the addition of water. Separately, you should cut the mushrooms into slices and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms evaporates, it is necessary to add finely chopped onion to the mushrooms. At the end, put sour cream and simmer the mushrooms for about 5-10 minutes. When the veal and mushrooms are ready, you should mix the two components into one dish.

Immediately after this, salt and spices are added. It will go well with veal and mushrooms rosemary, black pepper, white pepper, cumin. Bay leaf can be omitted. The recipe does not contain clear instructions regarding the addition of seasonings. You can choose any spices you like. Stew veal with mushrooms should be about 20 minutes.

Goulash is meat with gravy that can be served with a variety of side dishes - pasta, potatoes, cereals. If you follow simple recommendations, you can very tasty feed the guests of your home and loved ones. It is enough to observe the proportions of all ingredients and the sequence of actions. Interestingly, goulash was originally a dish of Hungarian shepherds who cooked fragrant meat in pots on a fire.

It is believed that goulash was once invented by Hungarian culinary specialists in order to feed a large company with one single dish. But the dish turned out to be so versatile and tasty that today it has spread all over the world.

There are a huge number of recipes that offer beef stew with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But to start cooking beef goulash, culinary experts advise choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be a beautiful color, without streaks and other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and pick up dishes with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - a classic recipe with video

It's always better to start with traditional ways cooking. In comprehending the secrets and mysteries of goulash will help step by step recipe and video. Using basic recipe you can experiment with any suitable ingredients.

  • 500 g of beef;
  • a couple of large bulbs;
  • vegetable oil for frying;
  • 1 tbsp flour;
  • 3 tbsp tomato;
  • a couple of bay leaves;
  • salt, pepper to taste;
  • a pinch of dry basil;
  • fresh greens.

Cooking:

  1. Cut the meat into small cubes or sticks. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
  2. Onion cut into half rings. Add to meat and fry for another 5-6 minutes.
  3. Sprinkle the contents of the pan with flour, lightly salt, add the tomato, bay leaves and basil. Stir, pour in about 2-2.5 cups of water or broth.
  4. Extinguish on low gas under the lid for at least 1–1.5 hours.
  5. About 10 minutes before the end of the process, add salt to taste and pepper generously.
  6. Before serving, add finely chopped greens to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It is even easier to make delicious goulash in a slow cooker. This type of kitchen appliances is specially designed for long-term simmering of products, which is especially true in the case of beef.

  • 1 kg beef pulp;
  • 1 large onion;
  • 2 tbsp thick tomato;
  • the same amount of flour;
  • 2 tbsp sour cream;
  • to taste salt, pepper;
  • some vegetable oil.

Cooking:

  1. Cut the beef flesh into small pieces.

2. Select the program "roasting" or similar in the menu of equipment. Pour in some oil and lay out the prepared meat.

3. Once the meat is lightly browned and juicy (after about 20 minutes), add a randomly chopped onion to the bowl.

4. Separately, prepare the sauce by mixing tomato paste and sour cream. Add salt, pepper. Dilute to a liquid consistency with water (about 1.5 multi-glasses).

5. After another 20 minutes, when the meat and onions are well fried, add flour, mix gently and fry for another 5-10 minutes.

6. After pour in the tomato-sour cream sauce, throw the lavrushka into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a delicious recipe

Traditionally, beef goulash is served with some kind of side dish. It can be mashed potatoes, pasta, cereals. Therefore, it is very important that the dish contains a lot of delicious gravy.

  • 600 g of beef;
  • 1 onion;
  • 1 large carrot;
  • 2 tbsp flour;
  • 1 tbsp tomato;
  • salt, bay leaf.

Cooking:

  1. Cut the beef into cubes, no larger than 1x1 cm in size. Fry them in hot vegetable oil until a small crust forms.
  2. Coarsely grate the carrot, chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
  3. Transfer all the ingredients to a saucepan with a thick bottom, add 0.5 l of broth and simmer after boiling over low heat.
  4. On the remaining oil, actively wielding a spatula, quickly fry the flour.
  5. Add tomato, parsley and pour in the broth (approximately 0.5 more l). Simmer the tomato sauce over low heat for about 10-15 minutes.
  6. Pour the meat over them and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in its appearance resembles a thick soup, which is especially tasty to eat with any side dish. But the dish prepared according to the following recipe will fly away and just with bread.

  • 600 g meat tenderloin;
  • medium bulb;
  • 2 tomatoes or 2 tbsp. tomato;
  • 0.75 ml of water or broth;
  • pepper, salt to taste.

Cooking:

  1. Cut the tenderloin into bite-sized pieces. Put them in hot oil in a frying pan and fry until the released juice evaporates.
  2. At this point, add the quartered onion and fry, stirring, for about 5 minutes, until golden brown.
  3. Remove the skin from the tomatoes, cut into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
  4. Pour in hot broth or water, mix well so that the liquid combines with other ingredients. Salt and pepper.
  5. Tighten the fire and simmer for at least an hour, and preferably an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

And now it's time to move on to more complex dishes. And the first will be a recipe that tells how to cook a real Hungarian goulash with beef and potatoes.

  • 0.5 kg of potatoes;
  • 2 onions;
  • 2 carrots;
  • 1-2 sweet peppers;
  • 2 tbsp tomato;
  • 3 garlic cloves;
  • 1 kg of beef;
  • 200 ml red wine (optional)
  • 1 tsp zira, paprika, thyme, barberry;
  • salt pepper;
  • about 3 tbsp. vegetable oils.

Cooking:

  1. Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef cut into relatively large slices. Fry them on high gas for 6-8 minutes.
  2. Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
  3. Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. Best to use in summer fresh tomatoes. Simmer for 10 minutes.
  4. Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
  5. Pour in the wine (you can replace it with water, broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
  6. Peel the potatoes, cut them randomly and throw them into the cauldron. Add about a glass of broth or water to just cover all the products, and simmer under the lid for an average of 20-25 minutes.
  7. Salt and pepper, if any, add more fresh herbs and turn off after 5 minutes.

And now a real Hungarian goulash from an experienced chef. which will reveal all the features of the preparation of this dish.

This goulash is reminiscent of the legendary dish a la Beef Stroganoff by the method of preparation and even taste. For greater similarity, you can add some mushrooms, and at the end, grated finely hard cheese.

  • 700 g of beef;
  • 1 large onion;
  • 200 g sour cream;
  • 2 tbsp flour;
  • salt and pepper.

Cooking:

  1. Cut the beef fillet into long and thin sticks.
  2. Throw them into a hot pan with oil and fry until a light crust appears on the surface, and the released juice is almost completely evaporated.
  3. Add onion half rings and cook, stirring regularly for another five minutes.
  4. Sprinkle with flour, salt and pepper, toss until the dry ingredients are evenly distributed and blend into the sauce.
  5. After 5-6 minutes, pour in the sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Goulash or a dish of meat pieces in sauce has been known since ancient times, when Hungarian shepherds took meat and vegetables with them to eat in the mountains. Today, the food has undergone several changes. They call them pieces of meat in a sauce based on tomato paste, vegetables and broth. hearty snack popular, so it's worth learning how to cook it.

cooking goulash

According to most chefs, goulash can be prepared in several ways. The first is to use a variant of the classic Hungarian soup, and the second is to use a domestic idea. Both methods suggest that you can make goulash from poultry, pork or beef, mix it with sauce and vegetables. Pieces can be pre-fried to enjoy later pleasant taste.

To prepare a Hungarian dish, you need beef and fried onions. The meat is stewed in aromatic broth, sprinkled with sweet dried paprika and cumin. Potatoes and bell peppers, tomatoes with dumplings from unleavened dough flavored with garlic and dill. How much to cook such a dish in time depends on the dishes and meat used.

An alternative to the Hungarian dish is a domestic dish, which involves separate cooking of meat and sauce. In this case, the meat pieces are first fried, then stewed. For the sauce, carrots, onions, tomato paste and browned flour are used. You can season with paprika, cumin, black pepper. You can prepare a delicacy in about 1.5 hours, while forming a thick sauce with delicate pieces.

Pork

The most common type is pork goulash, for which you need to take a fatty piece. Not suitable for this pork loin and ham, because they will give unnecessary stiffness and dryness to the finished result. It is optimal to choose the back, brisket or neck, but if there is nothing, the pulp from the top edge of the ham will do. It is best to take fresh chilled meat to prepare a fragrant snack.

Beef

traditional recipes will help you learn how to properly cook a beef dish. To do this, you should take the right meat - fresh brisket, tenderloin or shoulder blade with a thin layer of fat is best. You should not disdain the pulp of the hind leg, but you should definitely take veal. Only fresh high-quality meat will help to cook soft, tender and fragrant beef goulash.

from a bird

How to make poultry goulash step by step, the recipes below will teach you, but first you should choose the right raw materials for them. Stewed pieces of poultry meat will differ from pork and beef in greater dryness, because they take chicken or turkey fillets for them. To remove unnecessary dryness from small pieces, you need to prepare a rich sauce and simmer the meat in it for a long time.

goulash recipe

Any cook will need a recipe for making goulash, according to which he can make a tasty and fragrant meat dish. For beginners, it is better to choose a step-by-step recipe or a recipe with a photo in order to repeat its steps exactly, getting an excellent final result. Beginners can cook simple options- from pork in a slow cooker, with gravy or from poultry. Professionals already available complicated recipes- cook liver goulash with gravy, classic Hungarian or pork goulash in the oven.

in Hungarian

  • Cooking time: 1 hour.
  • Servings: 10 persons.
  • Calorie content of the dish: 155 kcal.
  • Destination: for lunch.
  • Cuisine: Hungarian.

How to cook classic Hungarian goulash, teach next instruction. Thanks to her, the National dish Hungarians - thick rich meat soup with added flour. For it, pieces of meat are used, stewed with onions, bacon and pepper to give a sharp taste to the taste. Served classic soup in combination with flatbreads from unleavened dough, and you can cook it correctly only with the use of paprika.

Ingredients:

  • beef shoulder - 0.65 kg;
  • potatoes - 0.8 kg;
  • onions - 2 pcs.;
  • garlic - 3 cloves;
  • bell pepper - 1 pc.;
  • hot pepper - a pod;
  • cumin - 10 g;
  • vegetable broth - a glass;
  • dry paprika - 60 g;
  • parsley - a bunch.

Cooking method:

  1. Cut the shoulder blade into pieces, fry in a thick-walled pan until golden brown over maximum heat. Add diced onion, cumin, crushed garlic.
  2. Cut the bell pepper into strips, potatoes into cubes, add to the meat.
  3. Sprinkle with paprika, pour in broth. Add rings hot pepper, salt.
  4. Cook under the lid over low heat for about 35 minutes, let it brew.
  5. Sprinkle with parsley when serving.

Pork with gravy

  • Cooking time: 1 hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 328 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

This recipe for Pork Goulash with Gravy will help you figure out how to make a delicious treat suitable for dinner or lunch. The whole family will love it for its rich meaty taste, tinted with seasonings and hot spices. An appetizer goes well with boiled or baked potatoes, crumbly rice or buckwheat porridge, which become even tastier due to the sauce.

Ingredients:

  • pork tenderloin - half a kilo;
  • onion - 1 pc.;
  • tomato paste - 60 ml;
  • flour - 20 g;
  • water - 400 ml;
  • vegetable oil - 25 ml;
  • black pepper - 5 peas;
  • bay leaf - 2 pcs.

Cooking method:

  1. Cut the meat into pieces, fry for 5 minutes, add chopped onion, after 6 minutes salt, pepper, add flour. After another 3 minutes, pour in the tomato paste, pour in the bay leaf, pour in the water.
  2. Simmer covered for half an hour over low heat.

Chicken

  • Cooking time: 1 hour.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 158 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Cooking chicken goulash is characterized by a shorter languishing time to make the fillet softer and more tender, to remove dryness and possible stiffness. It is better to cook it using a large amount of fragrant sauce based on tomato paste and carrots with onions. An interesting product in the composition is canned peas, giving a snack brightness.

Ingredients:

  • chicken fillet- 0.2 kg;
  • carrots - 100 g;
  • onions - 2 pcs.;
  • water - half a liter;
  • vegetable oil - 20 ml;
  • tomato paste - 15 ml;
  • green pea canned - 100 g;
  • Green pepper- 100 g;
  • flour - 30 g;
  • parsley - 10 g.

Cooking method:

  1. Cut the fillet into cubes, fry in a pan until a spicy crust. In another pan, fry onion chopped in half rings, coarsely grated carrots.
  2. Pour vegetables with tomato paste, water, add flour. Add chicken, salt. Simmer for 7 minutes over low heat.
  3. Add peas, simmer for 5 minutes. Garnish the meat in the sauce when serving with parsley.

With carrots and onions

  • Cooking time: 1 hour.
  • Servings: 7 persons.
  • Calorie content of the dish: 238 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Cooking pork goulash with carrots and onions is quick and easy if you follow the instructions. step by step instructions below. The result is almost classic dish, different rich taste meat pieces. The gravy here is the already familiar carrots and onions, which give the sauce an attractive bright color and a pleasant spicy sweetness.

Ingredients:

  • pork - 1000 g;
  • onions - 2 pcs.;
  • carrots - 1 pc.;
  • sunflower oil- 30 ml;
  • water - ¼ cup.

Cooking method:

  1. Pork cut into cubes, salt, pepper, fry.
  2. Add chopped onion, grated carrots, pour water.
  3. Simmer covered for 20 minutes.

Beef in a slow cooker

  • Cooking time: 2 hours.
  • Servings: 4 persons.
  • Calorie content of the dish: 265 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

Cooking beef goulash using a slow cooker is easy and simple. You just need to cut all the components, put them in the bowl and program the desired mode. The slow cooker will have to prepare a snack with gravy, and the hostess will have to wait for the signal to finish cooking. Serve soft meat with flavor herbs best with pasta, rice or buckwheat.

Ingredients:

  • beef - half a kilo;
  • white onion - 1 pc.;
  • carrots - 1 pc.;
  • bell pepper - 1 pc.;
  • garlic - 3 cloves;
  • tomato paste - 20 ml;
  • bay leaf - 1 pc.;
  • flour - 20 g;
  • fresh dill - half a bunch;
  • turmeric or curry - 3 g;
  • sweet dried paprika - 5 g;
  • marjoram - 10 g;
  • ground coriander - 3 g;
  • vegetable oil - half a glass.

Cooking method:

  1. Pour some oil into the bottom of the bowl, fry the onion chopped in half rings in the “Baking” mode for 5 minutes. Add grated carrots, salt, sauté for 7 minutes.
  2. Add beef cubes, fry for 5 minutes. Pour in hot water, add spices, tomato paste, pepper strips, crushed garlic.
  3. Cook on the “Extinguishing” mode for 2 hours, sprinkle with dill when serving.

Like in the dining room

  • Servings: 5 persons.
  • Calorie content of the dish: 296 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

The recipe for goulash as in the dining room suggests that it will be possible to cook traditional soviet dish, relevant among today's housewives. It is distinguished by the light color of the gravy due to the use wheat flour and more liquid consistency. The meat still remains soft, fragrant and pleasantly spicy, because it is intensely peppered and seasoned with bay leaf.

Ingredients:

  • pork - 0.65 kg;
  • tomato paste - 70 ml;
  • onion - 1 pc.;
  • flour - 2 tbsp. l.;
  • water - 3 glasses;
  • bay leaf - 2 pcs.

Cooking method:

  1. Cut the pork into pieces, lightly brown in oil, add tomato paste with bay leaf, pepper, salt.
  2. Pour water, put out an hour under the lid.
  3. In two other pans, fry the onion and flour separately until light caramel. Sprinkle the onion with flour, pour in a small amount of meat broth, add to the meat mixture.
  4. Boil, remove bay leaf. Serve with cabbage or bulgur, soy sauce.

No tomato paste

  • Cooking time: 1 hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 300 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

How to make pork goulash with gravy without tomato, it will help you learn next recipe. It will be possible to cook delicious snack, which will not be sour from tomato paste, but will acquire a pleasant creamy aftertaste due to the use of wheat flour with spices. It will be delicious if you season the delicacy with turmeric, paprika, thyme and basil, but the usual black pepper and salt will do.

Ingredients:

  • pork - half a kilo;
  • carrots - 2 pcs.;
  • leek - 1 pc.;
  • Bell pepper- 1 PC.;
  • flour - 20 ml;
  • vegetable oil - 60 ml;
  • sour cream - 75 ml;
  • a mixture of spices - 15 g;
  • bay leaf - 2 pcs.;
  • broth - 300 ml.

Cooking method:

  1. Grate the carrots, cut the leek into rings, pepper into strips. Fry the mixture of vegetables in oil for 6 minutes.
  2. Send the pork pieces to the vegetables, rolled in flour. After 8 minutes, pour in water, boil, simmer for 40 minutes under the lid.
  3. For the sauce, combine sour cream, spices, salt and pepper. Pour over meat and simmer for 15 minutes.

Liver with gravy

  • Cooking time: half an hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 258 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

The liver goulash recipe will teach any cook how to cook hearty and appetizing dish. For him, it is allowed to take any liver, but chicken will turn out to be especially soft. Its advantage over pork and beef lies in the fact that it does not need to be soaked in milk or warm water, remove films and cores. It is immediately ready for heat treatment and stewing with sauce.

Ingredients:

  • chicken liver- 600 g;
  • onions - 2 pcs.;
  • Bulgarian pepper - 1 pc.;
  • carrots - 1 pc.;
  • tomato paste - 20 g;
  • sour cream - a glass;
  • vegetable oil - 30 ml;
  • flour - 20 g;
  • dried basil mix provencal herbs- 2 pinches.

Cooking method:

  1. Cut the liver into pieces, breaded in flour, fry in butter.
  2. In the second frying pan, fry the onions chopped into strips, grated carrots, pieces of bell pepper. After 10 minutes, pour pasta, sour cream, salt, season with pepper and spices.
  3. Combine both masses, simmer for 12 minutes.

Pork in the oven

  • Cooking time: 1.5 hours.
  • Servings: 3 persons.
  • Calorie content of the dish: 318 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Delicious pork goulash in the oven can be cooked even by novice cooks, because the detailed instructions below will help them with this. The appetizer will be distinguished by the rich taste of baked meat pieces, which will be immersed in a thick sauce based on tomatoes and spices. Red wine adds piquancy to the taste, and potatoes cooked in one container serve as a side dish for it.

Ingredients:

  • pork - half a kilo;
  • onions - 2 pcs.;
  • potatoes - 4 pcs.;
  • tomatoes - 3 pcs.;
  • Bulgarian pepper - 1 pc.;
  • flour - 25 ml;
  • vegetable oil - 40 ml;
  • red wine - half a glass;
  • vegetable broth - ¼ cup;
  • ground paprika - 10 g;
  • garlic - a slice.

Cooking method:

  1. Pork cut into cubes, breaded in flour, fry until a crust appears. Place in a container suitable for oven use.
  2. Add the fried mixture of onion half rings and crushed garlic, potato cubes, pepper strips, tomato slices.
  3. Pour wine, broth, salt, season with spices.
  4. Cook with a covered lid in the oven at 180 degrees for an hour.

Learn how to cook other recipes.

Beef with flour sauce

  • Cooking time: 1 hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 329 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Making beef goulash with flour will be easy if you study the recipe below in more detail. He will teach you how to cook a delicious juicy treat with a fragrant spicy filling. The sauce will turn out thick and spicy, which goes well with beef tenderloin. For a side dish, you should choose something neutral: rice, buckwheat, quinoa or mashed potatoes with fresh vegetables.

Ingredients:

  • beef tenderloin- 0.8 kg;
  • onions - 2 pcs.;
  • flour - 50 g;
  • tomato paste - 20 ml;
  • carrots - 1 pc.;
  • dill - 30 g;
  • water - half a glass;
  • dried basil - 20 g;
  • adjika - 5 ml;
  • bay leaf - 2 pcs.;
  • black pepper - 5 peas;
  • olive oil- 20 ml.

Cooking method:

  1. Cut the tenderloin into pieces, fry for 6 minutes. In another pan, fry the chopped onions, after 5 minutes, cover with flour. After another 3 minutes, combine both masses and season with spices.
  2. Pour in water, add carrot cubes, simmer covered for 45 minutes.
  3. Season with pasta, dill, serve after 10 minutes.

Meat goulash with gravy - cooking secrets

Making delicious meat goulash at home will be easier if you use the following tips from professionals:

  • if you take fatty meat, then it should be fried in vegetable oil, and for lean fit lard or lard;
  • thickening the sauce is allowed with starch dissolved in water;
  • it will be great to cook meat with cabbage, beans, peas and mushrooms;
  • supplement options can be egg noodles, apples, prunes;
  • replace tomato paste easily with mayonnaise or sour cream mixed with dill, parsley and basil.

Video

Today we will consider the basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not get bored, does not depend on fashion and does not include exotic products for an amateur in its composition. Fragrant juicy meat stewed with vegetables, supplemented with herbs and tomato dressing- a great combination that hardly anyone can refuse!

Beef goulash with gravy is a great addition to potatoes, cereals or boiled pasta. Meat with long-term stewing comes out very soft and appetizing, and a plentiful amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.

Ingredients:

  • beef - 500 g;
  • bulb - 1 pc.;
  • carrots - ½ pcs.;
  • flour - 1 tbsp. spoon with a slide;
  • tomato paste - 1-2 tbsp. spoons;
  • fresh greens - a small bunch;
  • salt, spices - to taste;
  • vegetable oil - 2-3 tbsp. spoons.

Beef goulash with gravy recipe with photo step by step

How to cook goulash with gravy

  1. Pre-washed and dried beef pulp is cut into approximately the same pieces of medium size. We load the meat preparations into a frying pan with a hot vegetable oil. Stirring occasionally, keep the beef on high heat.
  2. As soon as the moisture evaporates, and the meat is covered with a golden crust, add the peeled and finely chopped onion.
  3. Next, load the carrots grated with thin shavings. Fry the mixture of beef and vegetables for 2-3 minutes. Optionally, you can add sweet peppers, celery, green beans etc. Vegetable set depends only on personal wishes.
  4. Sprinkle the contents of the pan with flour and mix quickly. Fry everything together for a minute (the flour will later thicken the gravy a little and make it more saturated). Add tomato paste, mix with meat.
  5. Fill the beef with water - the liquid should completely cover the meat pieces. Bring the sauce-filling to a boil, then reduce the heat and, having covered the container with a lid, simmer the contents of the pan for about 40-60 minutes or more (until the beef is soft). Cooking time depends on the age of the meat. If "old" and tough beef is used, it will take longer to stew it. If necessary, you can add water. In the process of stewing, sometimes remove the lid and stir the meat so that it does not burn.
  6. Finely chop the pure greens and load to the already prepared meat. We throw salt, favorite spices / seasonings, mix and simmer for literally another 5 minutes.
  7. The result should be soft, juicy and flavorful beef goulash with gravy.

Complementing the meat simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Enjoy your meal!

Pork goulash with gravy - one of the recipes meat dish, which can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

How do you feel about pork goulash with gravy? Our family just loves it, and my family often asks me to cook it. I don’t mind: the ingredients are always at home, the cooking method is outrageously simple, and the result is simply wonderful!


Many types of side dishes are suitable for goulash. This dish served in bread looks very authentic. To do this, you need to buy small buns, cut off the flat top from them and get the bread crumb. Pour goulash into bread "plates", add sour cream and garnish with herbs. Before serving, you can supplement the treat with fresh vegetables. Try to cook, because such recipes cannot be missed!

Pork goulash with gravy: a recipe with step by step photos

I offer you proven classic recipe pork goulash, loved by many. The best gravy goulash you've ever had!


Ingredients:

  • 500 grams of pork;
  • 1 carrot;
  • 1 onion;
  • 2 table. spoons of wheat flour;
  • vegetable oil;
  • dill greens;
  • black ground pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.


Meat cut into small cubes.


Transfer the pork to the skillet.


Fry, stirring constantly, so that a golden crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan, fry the flour until brown and pour it over the pork.


Finely chop the onion, grate the carrots on a coarse grater, sauté over medium heat.


When the vegetables are fried, become soft and change color, shift them to the meat.


Pour in water, add herbs, pepper.


Close the lid, reduce the heat and simmer the goulash for one hour.


A few minutes before cooking, salt and add your favorite seasonings for meat.



Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten Goulash with pasta was one of my favorite dishes. I didn't need to be persuaded to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!


Only lean meat is used in the children's diet, so it is better to choose lean pork for this recipe.

Ingredients:

  • 600 grams of lean pork;
  • 1 head of onion;
  • 1 medium carrot;
  • 1 table. a spoonful of canned tomato paste;
  • 2 table. spoons of sour cream;
  • 1.5 table. spoons of flour;
  • 1.5 table. spoons of sunflower oil;
  • 1 glass of water or broth;
  • salt - to taste.

How to cook:

  1. Wash the pork, dry it, remove the veins and excess fat, cut into small cubes with a side of 3 cm.
  2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
  3. Peel the onion and cut into quarter rings.
  4. Put the meat in a single layer on a well-heated pan with vegetable oil.
  5. Fry the pieces on all sides until golden brown, stirring constantly.

Thus, all the juice is sealed inside the piece, and the goulash will turn out to be very tasty and juicy.

  1. Put the carrots and onions to the pork, continue to fry until the vegetables change color.
  2. Add flour, mix, fry for a couple more minutes.
  3. Add tomato paste and sour cream, mix.
  4. Pour in hot water (you can use broth), mix until the sour cream is completely dissolved and tomato sauce.
  5. Cover with a lid, bring to a boil, then reduce the heat.
  6. Simmer for a little over half an hour. Salt before the end of cooking.

Pork goulash is ready in the garden. Enjoy your meal!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.


Ingredients:

  • 800 grams of pork pulp;
  • 1 glass of broth;
  • 40 grams of butter;
  • 3-4 medium-sized bulbs;
  • 200 grams of tomatoes in their own juice;
  • 25 ml of vinegar (9%);
  • 3 cloves of garlic;
  • lemon;
  • salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

  1. Wash the pork, pat dry with paper towels and cut into cubes.
  2. Peel the onion and cut into half rings.
  3. Put the butter in the multicooker bowl and turn on the “Frying” program.
  4. Place the onion in a bowl and fry until golden brown.
  5. Pour in the vinegar and, until it evaporates, continue to fry the onion.
  6. Squeeze the garlic through a press.
  7. Grind tomatoes: finely chop or crush with a fork.
  8. Add spices (pepper, paprika, bay leaf, garlic) and mix.
  9. Place the pork and tomatoes in a bowl, season with salt and stir.
  10. Switch to the "Extinguishing" program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - a step by step recipe

In this recipe, instead of a store-bought tomato sauce, you can use homemade tomato sauce, it will only turn out better. Play with taste, applying various spices. If you like spicy meat like me, then add Tabasco. And if you prefer a milder taste, you can put a little Georgian adjika or ground pepper mixture.


Ingredients:

  • pork neck - 600 grams;
  • 1 medium sized carrot;
  • 2 onions;
  • 3 table. spoons of tomato sauce;
  • Tabasco hot sauce - to taste;
  • hot water;
  • 2 table. spoons of sunflower oil;
  • salt.

How to cook:

Wash the meat, pat dry with paper towels and cut into small pieces.


Put the pan on the fire, after it heats up, pour a little sunflower oil.


Turn the heat up to high and transfer the pork to the skillet, stirring until it is well fried.


Peel onions and carrots, finely chop them.


Mix the meat, fry until golden brown.


Add the onion to the pan, stir and fry a little.


Add carrots, stir and fry for a few more minutes.


Add tomato paste and stir. Reduce fire to small.


Pour in hot water so that it covers the meat.


Add hot sauce Tabasco, if you like it spicier. Mix.


Close the pan with a lid and leave to simmer for half an hour. Salt the goulash 5 minutes after cooking.


Here is such an appetizing goulash you will get! Prepared according to this recipe, it turns out delicious, but quite spicy. If you don't like spicy food, then avoid hot sauce.

I offer you a video recipe for pork goulash with gravy

Knowing the basic goulash recipe, you can experiment with it ad infinitum. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you for new recipes!